Woody's, I think, suffers a little in the opinion of some folks because its sauce isn't the best, and they put a hell of a lot of it on the ribs.
This, I think, disguises the kind of pure smoldering porky perfection of those ribs.
I used to think Phillipe's was by far the best game in town. I also used to care much more vitally about the complexity and density of the BBQ sauce.
Nowadays, I think: BBQ sauce is good and all, but for my BBQ, I care most of all about the particular texture and intense concentration of the meat.
So try the following: get a slab of pork ribs from Woody's. Order the sauce mild (and I suggest this speaking as a man who loves heat, heat, heat in food more than he loves tight jeans on a pretty girl) and ORDER IT ON THE SIDE. Dribble just the slightest smidge on a rib - maybe a bit over a teaspon on a rib. The slight, clear, sweetness of the mild sauce sets off the deep pork well, without obscuring it.
Since I did this - well, I can't rightly compare it to Phillipe's, because I haven't been back to Phillipe's since I first had Woody's this way. Not for the last 12 BBQ runs. I will.
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